Rinse the wild rice under cold water in a sieve. Cook the wild rice in a pot of boiling water until tender. (About 40-45 minutes). Drain and cool.
2
Preheat oven to 400F (200C). Toss the squash with the olive oil. Place on a baking sheet. Lightly season with salt and pepper. Roast until starting to turn light golden. (About 20 -25 minutes). Remove from oven and let cool.
3
In a large bowl, combine the cooked rice, squash, cabbage, nuts and seeds.
4
Add the dressing (recipe below) and toss. Add half of the pear and toss again.
5
Season with salt and pepper if needed. Garnish with remaining pear and cheese.
Dressing
6
Place the mustard in a small bowl along with the shallot.
7
Whisk in the vinegar and honey.
8
Slowly whisk in the oil.
9
Season with salt and pepper to taste.
Options for Salad
10
Include some roasted Brussels sprouts
Include a few tablespoons of chopped dried apricots or cranberries
Include a few tablespoons of pomegranate seeds
Use a combination of wild rice and brown rice
Rinse the wild rice under cold water in a sieve. Cook the wild rice in a pot of boiling water until tender. (About 40-45 minutes). Drain and cool.
2
Preheat oven to 400F (200C). Toss the squash with the olive oil. Place on a baking sheet. Lightly season with salt and pepper. Roast until starting to turn light golden. (About 20 -25 minutes). Remove from oven and let cool.
3
In a large bowl, combine the cooked rice, squash, cabbage, nuts and seeds.
4
Add the dressing (recipe below) and toss. Add half of the pear and toss again.
5
Season with salt and pepper if needed. Garnish with remaining pear and cheese.
Dressing
6
Place the mustard in a small bowl along with the shallot.
7
Whisk in the vinegar and honey.
8
Slowly whisk in the oil.
9
Season with salt and pepper to taste.
Options for Salad
10
Include some roasted Brussels sprouts
Include a few tablespoons of chopped dried apricots or cranberries
Include a few tablespoons of pomegranate seeds
Use a combination of wild rice and brown rice
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